Baked Chicken with White Wine Sauce

Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9 x 13 baking dish.

Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 3/4 cup cheese into the thickened sauce mixture, and stir until melted. Set aside.

In a shallow medium-sized bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on both sides.

Then arrange breast halves in the prepared baking dish, and cover with the sauce. Top with remaining cheese. Bake in preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.